Smoked Baby Back Rib Calzone

Smoked Baby Back Rib Calzone

I don't know about you but I am always and forever cooking too much food (I can't stand a half empty smoker) and this presents a need to find ways to use up the leftovers.

In doing this I have found numerous ways to use leftover smoked meat in regular everyday recipes such as the smoked baby back rib calzone in this weeks newsletter.

Calzone is simply a type of pizza that is folded in half before it is cooked in order to contain the filling.

Calzone is so versatile and with the advent of ready made pizza crusts, it is virtually impossible to mess up and your family will love what you come up with no doubt.

To make it easy, it's ok to use the canned pizza dough. There is no shame in that and if you happen to make your own pizza dough, that is great too.

In this recipe, I used leftover smoked baby back rib meat, seasoned to perfection with my original rub (purchase recipe here), smoked with plenty of pecan and hickory, bones removed and then cut into small bite-sized pieces and mixed with just the right amount of my very own original rub and barbecue sauce (purchase recipe here). Baked in the oven until perfectly browned and I had a meal that I knew would excite the most picky of eaters.

I gave my son the first bite when these came out of the oven and it was worth it all to hear him exclaim that it was the best thing he'd ever tasted.

Use whatever smoked meat you have available to reproduce this recipe at your house and then let me know how it went!

AND.. we are running a limited-time 30% off sale on the DOWNLOADABLE RECIPES ONLY. Click HERE to purchase the instantly downloadable recipes (formulas) for both of my rubs and barbecue sauce for the lowest price I've EVER offered. Somebody pinch me! Or better yet, just go get them 😉
Note: The coupon should be automatically applied OR use JOY30 during checkout if necessary.

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.

"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.

"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

You decide you don't like the recipes.. you don't pay!

The recipes are absolutely amazing!

Once you order, there'll be no more recipe ads in the email version of the newsletter

Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Jeff's Smoking Meat Book

The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

9 Comments

The recipes are not in the book since so many people purchased it back before the book was published. Be sure to use coupon code SM25 though if you want to order it so you can get 25% off. https://smoking-meat.com/order

Sounds amazing, I have a huge pile of pulled pork that I cannot wait to try this on. Most local pizza places will sell you dough. It is significantly better and not expensive! No need to buy that “stuff” in a can

Jeff, I love ya, man. But as you are a smoker enthusiast, I am a pizza enthusiast. Telling people to buy refrigerated processed crappy pizza dough, is like telling people to boil their ribs and finish them quickly in the oven with some Lawry’s on it. Or something like that. Your recipe is fantastic, in essence. But please make your own pizza/calzone dough from scratch!

Baby back rib calzone? Man, I wish I had thought of that! Great idea and I can't wait to try your recipe.

We did briskets and ribs last weekend for the local little league and I used your rub and sauce. Every one kept complimenting me on the flavor…thanks Jeff!

Maybe you've posted this in the past,but do you have any experience curing and smoking your own bacon? Any tips? Me and my buddies have been wanting to attempt that for a while now and any advice you might have would be greatly appreciated.

Jeff it appears that 99% of your newsletter appears to be about using charcol type smokers. I would appreciate it and I'm sure others would too if you would start posting cooking/smoking with electric smokers too. I have a Masterbuilt one that I like a lot. The average family now uses the electric type smoker more than the kettle or tank type ones. They are so much more easier to use. Thanks

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